Zucchini Corn Fritters
Place grated zucchini and chopped onion onto a thin kitchen towel and sprinkle with salt. Let sit for at least 10 min
Use a sharp knife to cut the kernels off of the corn cob and place into a large bowl
Add mozzarella, Parmesan, parsley, garlic, and lemon zest to the corn kernels and mix.
Wrap the zucchini and garlic in the kitchen towel and wring out as much water as you can. The more water you can get out, the crispier the fritters
Add the zucchini mixture to the corn and cheese mixture and stir
In a small bowl, stir together flour and baking powder
Add the flour mixture to the zucchini mixture and stir
Add in an egg and mix until well combined
Heat a thin layer of avocado oil on medium heat and drop a scant 1/4 cup scoops of the fritter mixture into the pan. Use a spoon to flatten to 1/3 in.
Cook until golden brown and crispy (about 3-4 minutes) then flip and cook another 3-4 minutes. Transfer to a paper towel lined plate
Serve with dip or sour cream and DEVOUR!
Full recipe and nutrition info on foodfaithfitness.com
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